Bulgogi-Glazed Steelhead Trout
with Ginger Bulgur, Pickled Veggies, Kimchi & Gochujang Aioli
- Sesame
- Soy
- Wheat
- Fish
- Eggs
Korean-inspired steelhead trout is glazed with sweet-savory bulgogi sauce and served alongside ginger-infused bulgur wheat. Quick-pickled carrot ribbons and radish slices add tangy crunch, while fermented kimchi brings umami depth. A drizzle of creamy gochujang aioli ties everything together with just the right amount of heat.
Ingredients
6 ounce
Carrot
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
10 teaspoon
White Wine Vinegar
10 ounce
Steelhead Trout
(Contains: Fish)
1 teaspoon
Korean Chili Flakes
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
2 unit
Kimchi
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 cup
Bulgur Wheat
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a medium pot, combine bulgur, 2 cups water (4 cups for 4 servings), and salt (we used 1 tsp; 2 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
-
Keep covered off heat until ready to serve.
-
While bulgur cooks, in a small bowl, combine bulgogi sauce and 2 TBSP water (4 TBSP for 4 servings).
-
Pat trout* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout, skin sides down, and cook until skin is crispy, 5-6 minutes. Flip trout; cook until cooked through, 3-4 minutes.
-
Pour bulgogi sauce over trout. Cook, spooning sauce over trout, until slightly thickened, 30-60 seconds more. Transfer fish to a plate.
-
While trout cooks, trim and peel carrots; using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and thinly slice radishes.
- In a medium microwave-safe bowl, combine carrot ribbons, radishes, vinegar, ¼ cup water, 2 tsp sugar, and a pinch of salt (½ cup water and 4 tsp sugar for 4 servings). Microwave until sugar has dissolved and radishes are tender, about 1 minute.
- Stir and set aside to pickle.
-
Fluff bulgur with a fork. Stir in garlic-ginger scallion paste.
-
Divide bulgur, trout, pickled veggies (draining first), and kimchi between bowls. Spoon remaining bulgogi sauce over trout if desired. Drizzle trout with as much gochujang aioli as you like. Garnish with sesame seeds and chili flakes to taste. Serve.
